Corn Cakes with Honey

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 package corn muffin mix, prepared to package directions for corn pancakes (recommended: Jiffy)
  • 2 ears fresh corn, kernels scraped from cob
  • 1 orange, zested
  • 2 scallions, whites and greens, finely chopped
  • 3 tablespoons butter
  • Honey
Directions

Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.

Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.


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